Borscht - Master recipes

Name: Borscht - Master recipes
Ingredients: Extra virgin olive oil or vegetable oil -; 1 1/4 pound slice of bone-in beef shank with a lot of meat (or 1 pound of stew beef), excess fat trimmed -; 1 large onion, chopped (about 1 1/2 cups) -; 8 cups beef broth or beef stock , divided 4 cups and 4 cups -; 4 large beets (about 1 1/2 pounds), peeled, chopped -; 4 carrots (1 lb), peeled, chopped -; 1 large russet potato (.75 lb), peeled, cut into 1/2-inch cubes -; 2 cups thinly sliced cabbage -; 3/4 cup chopped fresh dill -; 3 tablespoons red wine vinegar -; 1 cup sour cream -; Salt and freshly ground black pepper to taste -

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Brown the beef, then cook the onions: Heat 2 teaspoons oil in a large, thick-bottomed pot on medium high heat. Add the shank slice or stew beef. Let the beef brown lightly on one side, then turn...

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Ingredients

Extra virgin olive oil or vegetable oil -
1 1/4 pound slice of bone-in beef shank with a lot of meat (or 1 pound of stew beef), excess fat trimmed -
1 large onion, chopped (about 1 1/2 cups) -
8 cups beef broth or beef stock , divided 4 cups and 4 cups -
4 large beets (about 1 1/2 pounds), peeled, chopped -
4 carrots (1 lb), peeled, chopped -
1 large russet potato (.75 lb), peeled, cut into 1/2-inch cubes -
2 cups thinly sliced cabbage -
3/4 cup chopped fresh dill -
3 tablespoons red wine vinegar -
1 cup sour cream -
Salt and freshly ground black pepper to taste -